By EQUIPMENT
- Griddle pan/oven
INGREDIENTS
For the chicken tandoori
- 1 kg whole leg pieces of chicken
- ¼ cup mustard oil
- 2 tbsp Greek yoghurt hung curd
- 2 tbsp lemon juice
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1/4 tsp turmeric powder
- 2 tsp chilli powder
- 1 tsp coriander powder
- 2 tsp garam masala
- 1 tsp kasuri methi dried fenugreek leaves
- 1 tsp chaat masala
- 1 tsp Kashmiri chilli powder or paprika powder for colour (optional)
- salt to taste
For the chutney
- 1 cup fresh mint leaves
- 2 pods garlic
- 1/2 inch ginger
- 2 small chillis optional
- 2 tbsp yoghurt
- salt to taste
INSTRUCTIONS
- Wash the chicken pieces and pat dry them using kitchen towels. Give them a few gashes
- In a mixing bowl, add all ingredients, for the tandoori
- Whisk until lump free and well combined
- Place the chicken legs on a tray and massage the marinade well on each of them
- Cover and let keep it in the fridge for a minimum of 2 hours or overnight
- Grease and heat a griddle pan and place the chicken on it. Cook for 10-12 minutes on each side or until done and remove on a plate, over medium flame
- In case using an oven, place the chicken pieces on a sheet pan, and bake in a pre-heated oven for 30-40 minutes at 180°C
- To make the mint chutney, add all its ingredients (except the yoghurt) to a mixer jar and blend smooth with 2 tablespoons of water
- Add this to the yoghurt and whisk smooth. Your mint chutney is ready
- Serve the chicken tandoori hot with the mint chutney, onion rings and lime wedges. Enjoy!
NOTES
- You can use any regular cooking oil in place of mustard oil
- In 1kg, I have four whole leg pieces of a chicken
- tbsp – tablespoon
- tsp – teaspoon
- kg – kilograms
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